Mix strong coffee (75 g), amaretto (25 g), cocoa powder (10 g), and vanilla extract (5 g). Set aside for later.
Mix whole eggs (2 eggs) and fine sugar (30 g). Use an ice bath to cool down the mixing bowl. Whip for about 10 minutes with an electric mixer, until it's thick like soft serve ice cream. Add mascarpone (250 g) and whisk until incorporated.
Dip savoiardi (5 biscuits) in the coffee mixture prepared before and arrange in a pan. Spread half the mascarpone mixture on top. Dust with cocoa powder. Repeat for another layer of savoiardi, mascarpone, and cocoa powder.
Refrigerate for at least an hour, but ideally overnight.
Makes 4 small serves.
I use strong black brewed coffee because I don't have an espresso machine.
I like to use amaretto, but the original versions of tiramisù did not use any alcohol, so it can be omitted or subsituted however you like (Marsala is common; I think rum, brandy, noisette liqueur, or even an amaro could work well).
A minimalist could dip the savoiardi in nothing but coffee.
Raw eggs can pose a health risk. Pasteurise them if necessary.